The successful candidate will conduct research related to the effects of food processing and genetics on soluble and insoluble fiber constituents of wheat products made from white and whole-wheat flour, and characterize oxidant-antioxidant interactions and their effects on fiber, phenolics, and color. Student may choose to major in either Food Science or Crop Science at Washington State University. Funding will come from a recently-awarded USDA-CSREES grant. Research will be conducted in association with the USDA-ARS Western Wheat Quality Laboratory ( http://www.wsu.edu/~wwql/php/index.php) in Pullman, WA. This student will also collaborate with scientists and graduate students at the USDA-ARS Food Composition Laboratory, Beltsville, MD to evaluate the effects of food processing on phytochemicals, including phenolics and antioxidants.

Qualifications: Applicants should hold an M.S. degree in Food Science, Agriculture, or a related field and should possess proficiency in oral and written communication. Research experience will be considered an asset

Contacts for additional information: We strongly recommend that you contact Dr. Craig Morris morrisc@wsu.edu; 509-335-4062.

Salary and Benefits: $18,973 salary; tuition waiver and health benefits included.

Application: Apply online to the WSU Graduate School, http://www.gradsch.wsu.edu/future-students/admission/apply.html. Submit 1) letter of interest stating professional goals, research interests, and qualifications, 2) resume, 3) transcripts and GRE scores, and 4) the names, affiliations, email addresses and phone numbers of three references.